blt popovers (bistro laurent tourondel)

I love these at BLT Steak and actually found the Chef's remarks online on how to make them perfect. She is the Chef at BLT Steak in Hollywood. Hope she doesn't mind. Here are her directions. Thanks Chief Jessica

1. My name is Jessica and I am the pastry chef here at BLT Steak.... Since there is clearly a bit of confusion on how to get your homemade popovers to rock like ours here at the restaurant, I figured I'd pass along a few tips. First: the actual ingredients listed on the the little recipe card that we give out with our popovers is correctSecond: all you need to do is make slight adjustments on the prep part

Preparation

1 -- pre heat your oven to 350 degrees, with the popover pan in it. you want the pan nice and hot!2 -- heat milk on stove top until very hot, but NOT boiling3 -- measure and combine all purpose flour and salt. set aside4 -- in a stand mixer (or electric hand mixer), whip eggs until frothy (at least 3-4 minutes) on medium-high speed5 -- reduce speed and slowly add about 2/3 of your hot milk to your eggs6 -- a large scoop at a time, add all of your flour and salt7 -- add remaining milk, and mix until smooth8 -- strain through a wire mesh strain, cover, and set aside. you can bake them about 15-20 minutes later, BUT i personally highly recommend allowing the batter to rest for about 45-60 mins9 -- remove hot pans from oven, spray liberally with non-stick pan spray, and pour batter all the way to the top, almost overflowing. sprinkle the top liberally with the grated cheese (make sure the cheese isn't touching the pan. as it melts, it creates a web that inhibits puffing!)10 -- bake in oven for 25 minutes, rotate, and bake another 25 minutes (depending upon your oven, you may need another 5 minutes). remove from pans immediately and ENJOY!!!wishing you all happy popover adventures and I can't wait to see you all in the restaurant soon!chef jessica

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